28
Warning: Don't let your aunt "help" with the turkey unless you want a dried out bird.
We had Thanksgiving at my place last year and my aunt insisted on brining the turkey her way. She soaked it for 18 hours in salt water and then cooked it at 350 for like 5 minutes per pound. The meat was so tough I had to saw it with a steak knife. I compared her method to just dry brining overnight and roasting at 325. The dry brine turkey came out tender and actually had flavor. Has anyone else dealt with a relative who thinks their recipe is bulletproof but it always ruins the main dish?
2 comments
Log in to join the discussion
Log In2 Comments
jessicaflores1mo ago
Cut it a little slack, it's just turkey.
1
jamie_smith1mo ago
Yeah, "it's just turkey" until you're chewing on a slice that feels like a shoe sole. I've been there with my uncle and his "foolproof" overnight soak in pickle juice. Honestly, the easiest fix for these family recipes is to just do the prep yourself the night before and hide the bird. Dry brine it with some salt and pepper, leave it uncovered in the fridge, and then roast it low and slow at 300 until it hits 155 internal. That way your aunt can "help" by bringing the store-bought rolls (which nobody will complain about). It's the only way I've kept peace at the table without sacrificing a decent meal.
1